Broccoli Paranthas

About Broccoli Paranthas

Ingredients

• Whole wheat flour 2 cups
• Salt to taste
• Oil to cook
• Stuffing
• Broccoli florets 10 to 12
• Medium onion, chopped 1
• Green chilli, finely chopped 1
• Red chilli powder ½ tsp
• Cumin seeds 1 tsp
• Carom seeds (ajwain) ½ tsp
• Fresh coriander leaves, finely chopped 1 tbsp
• Salt to taste

How to Make Broccoli Paranthas (Stepwise Photos)

Method

1. Take whole wheat flour in a mixing bowl, add salt and mix. Add water gradually and knead into a soft dough. Cover the dough with a damp cloth and rest for 15 minutes.
2. Boil sufficient water in a deep non-stick pan, add broccoli florets and salt and boil for 3 minutes.
3. Drain water and chop the florets finely. Place them on a cloth and squeeze out the excess water.
4. Transfer the broccoli into another mixing bowl, add onion, green chilli, red chilli powder, cumin seeds, carom seeds, coriander leaves and salt and mix well.
5. Divide the filling into equal portions. Divide the dough into equal portions. Shape each dough portion into a katori, place 1 filling portion in it, bring the edges together and press together to seal.
6. Roll out each stuffed ball into a parantha.
7. Heat a non-stick tawa, place one parantha at a time on it, and cook, turning sides and drizzling a little oil on it till both sides are equally done.
8. Arrange the paranthas on a serving platter, place a dollop of butter on each and serve hot with a bowl of thick yogurt and a bowl of pickles.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps